Spaghetti and Meatballs
Few dishes scream comfort food more than a big plate of spaghetti and meatballs. This recipe takes the Italian-American classic and gives it a creamy, gourmet twist with Boursin Garlic & Herb cheese tucked right inside the meatballs. The result? Juicy, tender meatballs, a rich homemade tomato sauce, and perfectly cooked spaghetti that feels like restaurant-quality pasta night at home.
Servings: 6 servings
Equipment
- Large Pot for sauce and pasta
- Skillet for searing meatballs
- Mixing Bowls
- Wooden Spoon or spatula
- Pasta Strainer
Ingredients
Meatballs
- 1 lb 80/20 ground beef
- 1 lb ground pork optional, or use all beef
- ¼ cup diced fresh parsley
- 1 small onion grated
- 2.5 oz Boursin Garlic & Herbs cheese
- 1 tbsp sour cream
- ½ cup grated Parmesan cheese
- 1 tbsp garlic paste
- 1 egg
- 1½ - 2 cups breadcrumbs
- AP seasoning to taste
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
Spaghetti & Sauce
- 1 lb spaghetti noodles
- 1 medium onion diced
- 3-4 cloves garlic minced
- ¼ cup tomato paste
- 1-2 tsp beef bouillon powder
- Red pepper flakes to taste
- 1 tsp Italian seasoning
- 15 oz tomato sauce
- 28 oz crushed tomatoes
- 2 tsp white sugar optional, balances acidity
- AP seasoning to taste
- ¼ cup Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
Step 1: Make the Tomato Sauce
- Heat olive oil in a large pot over medium heat.
- Add 1 diced onion and cook 5 minutes until softened.
- Stir in 3–4 minced garlic cloves and cook 1 minute until fragrant.
- Mix in ¼ cup tomato paste, cooking 2–3 minutes to deepen flavor.
- Add 1–2 tsp beef bouillon powder, red pepper flakes, and 1 tsp Italian seasoning.
- Stir in 15 oz tomato sauce and 28 oz crushed tomatoes.
- Season with AP seasoning, taste, and add 2 tsp sugar if needed to balance acidity.
- Simmer uncovered for 20–25 minutes, stirring occasionally.
Step 2: Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add 1 lb spaghetti noodles and cook until al dente (per package instructions).
- Drain, reserving ½ cup of pasta water.
Step 3: Prepare the Meatballs
- In a large bowl, combine: 1 lb ground beef, 1 lb ground pork, ¼ cup parsley, 1 grated onion, 2.5 oz Boursin cheese, 1 tbsp sour cream, ½ cup Parmesan cheese, 1 tbsp garlic paste, 1 egg, 1½–2 cups breadcrumbs, Italian seasoning, red pepper flakes, and AP seasoning
- Mix gently until combined (don’t overwork).
- Roll into 1½-inch meatballs and place on a baking sheet.
- Sear in a skillet until browned, then transfer meatballs into the simmering tomato sauce.
Step 4: Combine & Serve
- Simmer meatballs in sauce for 5–10 minutes to soak up flavor.
- Toss spaghetti with sauce, adding pasta water if needed for creaminess.
- Plate spaghetti, top with meatballs, and garnish with fresh basil and Parmesan.
Notes
Pro Tips for Success
- Boursin = Flavor Bomb: Keeps the meatballs juicy and adds irresistible garlic-herb flavor.
- Grated onion: Blends seamlessly into the meatballs and adds moisture.
- Toast your tomato paste: Unlocks a deeper, richer sauce.
- Freezer-friendly: Cooked meatballs reheat beautifully in sauce for a quick meal.
Serving Suggestions & Pairings
- Drink: A bold red wine like Chianti or Cabernet Sauvignon.
- Sides: Garlic bread, Caesar salad, or roasted vegetables.
- Occasion: Sunday dinner, cozy date night, or meal prep for the week.
